The Magic and Challenges of Sprouted

J. Pagand,1,2 P. Heirbaut,1 A. Pierre,1 and B. Pareyt1

terested in the potential nutritional properties of sprouted grains, ABSTRACT and in response, food manufacturers have launched a number Grains, seeds, and pulses are important sources of energy in the hu- of products containing sprouted grains. man diet. In response to consumer demands for healthy, natural, and Today, is no longer an uncontrolled process. naturally processed foods, interest in sprouted grains has increased over The process is well controlled with the goal of developing safe the last decade, as demonstrated by the increasing number of sprouted and healthy sprouted grains, seeds, and pulses with an optimal, grain products being launched every year. In this article, we discuss some enriched nutrient content. There are three primary phases in of the reasons for the growing consumer interest in sprouted grains and the controlled sprouting process. In the first phase, the grains how food manufacturers can take advantage of the “healthy halo” that are soaked to reach a moisture content around 45%. In the sec- surrounds these grains. Although there are regulatory challenges in com- ond phase, the endogenous grain metabolism that is necessary municating the nutritional and health benefits associated with sprouted to mobilize storage materials (i.e., starch and protein) is acti- grains to consumers, there are other qualities that differentiate sprouted from nonsprouted grains that can be used to promote the consumption vated. At the end of the second phase the radicle emerges and of sprouted grains, most notably their unique flavor profiles. becomes visible. During the third phase, the seedling begins to grow, and the seed takes up more water. Different constituents are transformed by active enzymes during sprouting, and vita- Cereals, pseudocereals, and pulses are important components mins and minerals are made available for the embryo (N. De of most diets, providing good sources of energy, as well as macro- Brier, E. Lemmens, A. Moroni, P. Hierbaut, and J. Pagand, un- and micronutrients. Their consumption as whole grains is pro- published review on sprouted grains; 29). moted based on their nutrient content and the health benefits they offer. In addition, a global consumer study conducted by Sprouted Grains Are Gaining Traction Puratos in 2015 (Taste Tomorrow, [www.tastetomorrow.com/ Between 2006 and 2016 interest in products containing research]) shows that consumers are demanding health-promot- sprouted grains increased worldwide. Between 2006 and 2011, ing foods and ingredients that come directly from the earth or there was an average increase of 14% per year in the number of have been processed using natural methods. Sprouted grains fit products launches containing sprouted grains. Between 2012 perfectly with this consumer quest for health-promoting prod- and 2016, the average yearly increase in product launches was ucts. Sprouting is a natural process that occurs when a grain 26% (Fig. 1). Based on a search of Mintel market data (www. transforms into a plant and has been used since ancient times mintel.com) using the terms “sprouted,” “sprout,” “germinated,” to enhance the nutritional value of grains. The process is some- and “freshly sprouted,” including all categories, countries, posi- what similar to malting, which is used extensively in the brew- tionings, flavors, and ingredients; excluding brussels sprout pow- ing and distilling industries. However, malted grains are pro- der, brussels sprout juice, and brussels sprouts; and limited to duced using additional processing steps (e.g., removal of the products launched within the 2006–2016 timeframe, this trend rootlet and culm and roasting), and their applications, flavors, in product launches was observed mainly in North America, and functionality (e.g., the enzymes remain active) differentiate followed by Europe and Australasia. malted from sprouted grains (23). This article will focus on sprouted grains. According to legend, more than 5,000 years ago Chinese phy- sicians prescribed consumption of sprouted grains to treat sev- eral disorders. In the 1700s, sailors consumed sprouts during long voyages to prevent scurvy, a disease caused by a lack of vitamin C in the diet. Shurtleff and Aoyagi (33) report that in the early 1940s Dr. Clive McKay, professor of nutrition at Cor- nell University, and his team began studying the properties of sprouted soybeans. They found that sprouted soybeans con- tained high levels of both vitamins A and C and also retained levels of B vitamins similar to those present in the original (non- sprouted) seed (33). In spite of these benefits, until recently har- vested sprouted grains were typically considered to be defective, as indicated in European Regulation (EU) No. 1272/2009 (10). Since 2000, however, consumers have become increasingly in- Fig. 1. Number of new product launches (2006–2016) containing 1 Puratos NV, Industrialaan 25, B-1702 Groot-Bijgaarden, Belgium. sprouted grains based on a search of Mintel market data (www.mintel. com) using the terms “sprouted,” “sprout,” “germinated,” and “freshly 2 Corresponding author. E-mail: [email protected] sprouted,” including all food categories, countries, positionings, fla- http://dx.doi.org/10.1094/CFW-62-5-0221 vors, and ingredients and excluding brussels sprout powder, brussels © 2017 AACC International, Inc. sprout juice, and brussels sprouts.

CEREAL FOODS WORLD / 221 Sprouted grains are gaining market share in a number of discuss some of the perceived benefits of sprouted grains and product categories. Mintel market data (www.mintel.com) was attempt to highlight the truths and myths surrounding them. searched for new product launches containing sprouts globally per category using the terms “sprouted,” “sprout,” “germinated,” Sprouted Grains as Whole Grains and “freshly sprouted,” including all categories, countries, posi- Sprouted grains are considered whole grains. AACC Interna- tionings, flavors, and ingredients and excluding brussels sprout tional (1) approved the following statement in 2008: powder, brussels sprout juice, and brussels sprouts. From Janu- ary 2015 to April 2017, the market category with the most prod- Malted or sprouted grains containing all of the original bran, uct launches was snacks (22% of all products launched) followed germ, and endosperm shall be considered whole grains as by meals (19%) and products (15%) (Fig. 2). The num- long as sprout growth does not exceed kernel length and ber of bakery products launched per bakery subcategory over nutrient values have not diminished. These grains should the same period is summarized in Figure 3. Mintel market data be labeled as malted or sprouted . (www.mintel.com) was searched using the same terms and time- frame. and bread products topped the list of bakery sub- A second statement issued by the European Union on sprouted categories, with 84 products launched. This suggests that bread grains is related to fiber. According to EU Regulation (EC) No. products are good matrices for including sprouted grains and 1924/2006 (11) it is possible to claim that sprouted grains are a for advertising their inclusion. “source of fibers” or are “rich in fibers” depending on their fiber content. The Reasons for the “Healthy Halo” Surrounding Sprouted Grains Nutrient Content of Sprouted Grains Sprouted grains are very much in line with what today’s con- It is generally believed that sprouted grains contain higher sumers are looking for, i.e., ingredients that are perceived as levels of vitamins and minerals than nonsprouted grains. How- natural, nutritious, and healthy. This positive perception was ever, when looking at the existing scientific evidence, the results demonstrated in a large-scale consumer study (N > 24,500) con- are mixed (28), and the published studies are difficult to com- ducted by Canadean (now GlobalData), which asked consum- pare because the types and varieties of grains, soaking conditions ers, “Do you think the following ingredients will have a positive (water quality), germination conditions (duration and tempera- or negative impact on your health?” More than two-thirds (70%) ture), and measurement methods differ from one study to an- of the participants responded that sprouted grains have a posi- other. Several studies (8,9,13,14,17,19–22,27,31,36–39) reported tive impact on health, while only 4% responded that they have an increase in the levels of some vitamins and minerals with adverse effects; 18% of the responses were neutral, and 8% of sprouting, while other studies reported no impact or even reduced participants indicated they were not familiar with sprouted levels of some vitamins and minerals (2,8,9,17,19,30,31,35). A grains (6). summary of the results observed for two vitamins, B9 and E, The “healthy halo” that surrounds sprouted grains is a result across various studies is provided in Table I. Results have been of the many reports in the media attributing specific nutritional recalculated based on dry matter content and compared with properties to sprouted grains and of the positive images as- the reference intakes (RI) described in European Regulation sociated with the concept of a grain giving life to a new plant. (EU) No. 1169/2011 (12) to determine whether nutritional However, it is important to understand whether these reports claims can be made. The results indicate that the addition of are based on credible information. In the following section we sprouted grains and pulses to a formulation has the potential to result in a final product with higher values for some vitamins

Fig. 2. Percentage of new product launches containing sprouts globally Fig. 3. Number of new product launches containing sprouts per bakery per category (January 2015 to April 2017) based on a search of Mintel subcategory (January 2015 to April 2017) based on a search of Mintel market data (www.mintel.com) using the terms “sprouted,” “sprout,” market data (www.mintel.com) using the terms “sprouted,” “sprout,” “germinated,” and “freshly sprouted,” including all food categories, “germinated,” and “freshly sprouted,” including all food categories, countries, positionings, flavors, and ingredients and excluding brussels countries, positionings, flavors, and ingredients and excluding brussels sprout powder, brussels sprout juice, and brussels sprouts. sprout powder, brussels sprout juice, and brussels sprouts.

222 / SEPTEMBER–OCTOBER 2017, VOL. 62, NO. 5 and minerals. However, this depends on the type of grain and similar group of children who received nonsprouted millet por- the sprouting process used and does not apply for all vitamins ridge. Existing data strongly suggest that the process of sprouting and minerals. Making claims such as “increased in [vitamin/ enhances the bioavailability of minerals due to degradation of mineral],” thus, remains possible but challenging and depends phytate–mineral complexes by the action of phytase (4,5). How- on the grain and the conditions used to sprout the grain. It also ever, more clinical trials are needed to confirm that this observa- is important to remember that sprouted grains only represent tion is directly linked to higher absorption of minerals in humans. part of the manufactured product (e.g., 15% of the wheat mass in bread), which makes use of the above claims even more Digestibility of Sprouted Grains challenging. Finally, if it is difficult to make the claim “increased Sprouted grains are also reportedly “easier to digest.” Accord- in [vitamins/minerals],” other nutritional claims, such as “source ing to The American Heritage Stedman’s Medical Dictionary of [vitamins/minerals]” or “rich in [vitamins/minerals],” shouldn’t (2002 edition), digestion is be forgotten and may be a way to highlight a particular nutrient for which the requirements are easier to meet. For instance, a The process by which food is converted into substances that multigrain bread developed by Puratos that contains more than can be absorbed and assimilated by the body, especially that 10% sprouted grains (based on total dry ingredients) is allowed accomplished in the alimentary canal by mechanical and a “source of copper, zinc, magnesium and phosphorus” claim. enzymatic breakdown of foods into simpler chemical com- pounds. Bioavailability of Micronutrients in Sprouted Grains Another property often mentioned is that micronutrients in Thus, it seems logical that foods in which the complex molecules sprouted grains are more bioavailable than in nonsprouted have been entirely or partially broken down before being con- grains. Whole grains, seeds, and pulses contain significant sumed would be easier to digest. amounts of phytates (25), which can form complexes with vita- mins and minerals, making them unavailable for absorption by the body. Phytates show particularly strong affinities for miner- als such as potassium, iron, magnesium, calcium, zinc, copper, and manganese (28). During sprouting, a portion of these natu- rally occurring complexes in grains, seeds, and pulses are de- graded, which increases the bioavailability of the micronutri- ents. Degradation of phytates during sprouting/germination has been observed in many studies and in different grains, such as millet (17,26,27,34), sorghum (26,36), and and wheat (7,25). Germination time has been positively correlated with the extent of phytate degradation. A 20–30% reduction has been observed after 4 days of germination (2,3,5), but reductions as high as 80–85% can be reached after 10 days (4) (Fig. 4). Larsson et al. (24) found that the consumption of malted oat porridge, which contained 77% less phytate compared with its nonmalted coun- terpart, doubled the amount of zinc absorbed in healthy humans. In contrast, Tatala et al. (35) reported no significant effects of consumption of sprouted millet porridge on the iron status of Fig. 4. Phytate content in three types of grains as a function of germi- Tanzanian children suffering from anemia compared with a nation time. Based on data from Azeke et al. (4).

CEREAL FOODS WORLD / 223 During germination, numerous enzymes are released, result- furans, furanones, phenols, esters, aldehydes, ketones, and alco- ing in the degradation of complex molecules such as proteins hols (15,32). This distinguishes sprouted grain products from and into smaller molecules (28). Degradation of their nonsprouted counterparts, suggesting that the unique fla- protein results in an increase in peptides and/or free amino ac- vor of sprouted grains can be a further benefit for promoting ids. Hung et al. (18) reported a 260% increase in free amino acid products containing sprouted grains. levels in wheat grains after 2 days of germination. Afify et al. (3) To test this theory, an in-house expert panel study was con- observed a much smaller increase (11%) in sorghum after 3 days ducted by Puratos—an expert sensorial descriptive test of sprout- of germination. During sprouting, starch stored in the endo- ed multigrain bread versus nonsprouted multigrain bread. The sperm is hydrolyzed by amylases, yielding oligosaccharides and were presented to a panel of eight experts for individual small (28). Jood and Kapoor (19) observed a 30% reduc- profiling. The panelists were given a list of 17 aroma descriptors tion of starch and 400% increase of sugars (2.9 mg to 11 g per and asked to select the descriptors they could perceive in each 100 g of flour in millet) after 1 day of germination, whereas Hung bread. The final descriptors for each bread were the ones for et al. (18) found the starch level decreased by 1% after 12 hr of which there was a consensus among the panelists: primary germination. Thus, the extent of degradation varies depending notes that were selected by at least six panelists; secondary on the grain and germination process. notes that were selected by at least three panelists. The control Even though there is strong evidence that sprouting can im- bread (nonsprouted grains and pulses) was described as having prove the nutritional profile of grains, claims related to the bio- a malted, yeasty, nutty aroma with herbal notes, whereas the availability of vitamins and minerals and ease of digestion of bread made with sprouted grains and pulses was described as sprouted products have not been approved by either the Euro- having naturally sweet, malted, fermented, fruity, and roasted pean Commission or the United States. This limits the opportu- notes (Table II). The hypothesis that the flavor of bread made nities for food manufacturers to communicate directly with con- with sprouted grains would be preferred over bread made with- sumers about the nutritional benefits of products containing out sprouted grains was tested in 2016 by Puratos using a con- sprouted grains. Highlighting the use of sprouted grains in a sumer panel with 122 consumers who participated in a Senso- product through the product name or in a front-of-pack claim, bus (mobile sensory analysis lab) preference test of sprouted such as “made with sprouted grains” or “contains X% of sprouted grain bread versus nonsprouted grain bread. The panelists re- grains,” can help manufacturers take advantage of the “healthy ceived a 50% whole meal bread with 25% added grains that were halo” that surrounds sprouted grains. either nonsprouted (control) or sprouted. The study found that 58% of respondents had a preference for one of the two breads, Unique Flavor Profile of Sprouted Grains of which 75% preferred the sample prepared with sprouted The Puratos Taste Tomorrow study (www.tastetomorrow.com/ grains. research) revealed that consumers are attracted to food products and ingredients that are healthy, fresh, and tasty. Products made Conclusions with sprouted grains appear to meet consumer demands for two Products made with sprouted grain are a growing segment in of these qualities: taste and health benefits. As discussed in pre- the food industry and trend projections suggest consumption vious sections, sprouted grain products can be linked to nutri- will continue to increase. Still a niche market 15 years ago, tional and health benefits. However, other characteristics, such products with sprouted grains are now represented in all cat- as flavor, could be highlighted to promote products containing egories, including snacks and bakery products. One reason for sprouted grains. their increased use appears to be the consumer perception of One of the beneficial characteristics of sprouted grains is their sprouted grains as healthy, which is widely supported by mes- flavor profile. Due to the activation of endogenous amylolytic saging found across food blogs and health magazines. After enzymes, complex starch molecules are transformed into simple reviewing the science behind sprouted grains, it appears that oligosaccharides and sugars. This transformation adds natural sprouted grains can offer superior nutrition compared with sweetness to products when sprouted grains are used, which nonsprouted grains, depending on the specific grain and could help manufacturers reduce levels of added in prod- sprouting conditions. Currently European and American food ucts. Also, protein polymers are transformed into peptides and manufacturers are not allowed to communicate some of the amino acids. During food processing, simple sugar molecules, potential benefits of sprouted grains, such as bioavailability of free amino acids, and peptides can act as flavor precursors of micronutrients or digestibility. Sprouted grains do present other odor-active compounds (16). More than 30 volatile compounds properties, however, that are as relevant to consumers as their have been identified in thermally treated rye malt extracts, in- nutritional benefits. By further processing sprouted grains, cluding pyrazines, pyrazoles, pyranones, pyridines, pyrimidines, unique flavor profiles can be achieved. Selecting appropriate sprouted grains with desirable differentiated flavor profiles will provide food manufacturers with a message they can communi- cate to consumers while benefiting from the “healthy halo” that surrounds these grains.

Acknowledgments We thank Julie M. Jones (professor emerita, St. Catherine University, St. Paul, MN, U.S.A.) for her valuable input.

References 1. AACC International. Whole grains. Published online at www. aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx. The Association, St. Paul, MN, 2008.

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CEREAL FOODS WORLD / 225 Jennifer Pagand is R&D and innovation manager for the business unit Bakery Mixes Simple. Targeted. Relevant. at Puratos. Located at the Puratos headquar- ters in Belgium, she works on developing, in collaboration with the Marketing Depart- AACCI Job Center ment, innovative products and concepts for the grains and seeds breads category that can be positioned as healthy or nutritious. She also provides technical support to Pu- ratos subsidiaries worldwide. Jennifer grad- uated with a master’s degree in food science and food technology from ENSAIA (Nancy, France), an engineering school specializing in the food industry. Jennifer is the Puratos representative at the Healthgrain Forum and can be contacted at [email protected].

Pieter Heirbaut is R&D manager, processed grains, at Puratos. He is part of the business category processed grains and focuses on projects related to tender grains, seeds, and sprouts used mainly for bread applications. Pieter provides worldwide R&D support to Puratos subsidiaries that produce tender grain products. He is also involved in more Tired of searching through hundreds of job fundamental research projects related to postings to find your next opportunity? sprouted grains and works on new product development. Pieter obtained a master’s Reviewing too many resumés that don’t meet degree in bioscience engineering from Ghent University in food your basic criteria for candidates? science and nutrition and a major in food technology. Pieter can be contacted at [email protected]. Your search just became a whole lot easier… Adeline Pierre is nutrition R&D manager and works in the Group Research & Services Lab The AACCI Job Center online is the only targeted at Puratos headquarters in Belgium. In addi- tool available for bringing job seekers and tion to participating in defining the strategy employers in the grain-based food industry and for the company, she provides nutritional and regulatory support for product development cereal science fields together. and communication on the Puratos product focus groups, such as grains and seeds. Job Seekers Throughout her career Adeline has delivered bibliographic studies and state-of-the-art • Find targeted opportunities in the grain-based reviews on various nutrition- and health- food industry and cereal science fields. related topics and participated in elaboration of clinical studies. Adeline obtained a master’s degree in nutrition, health and food • Post your resumé anonymously. from the Institut Polytechnique LaSalle de Beauvais, France. Adeline • Create job alerts. can be contacted at [email protected].

• Do it all in less time than it takes to search Bram Pareyt is research manager proteins through job postings on mass job boards. for the Group Research & Services Lab in the Puratos Group headquarters in Belgium. Employers Within the corporate lab, he is involved in fundamental research projects focusing on • Easily post your jobs. protein functionality, both in-house and in collaboration with Puratos’ partners, as well • Search the resumé bank to access highly as in projects more directly supporting dif- qualified, relevant candidates. ferent Puratos business units. Because of his • Receive 20% off any job posting option as background in cereal science, Bram is also involved in projects focusing on flour. He an AACCI member. Enter coupon code obtained his Ph.D. degree in bioengineering from KU Leuven (Bel- “AACCIMember” to apply discount. gium). Bram is an AACCI member and can be reached at bpareyt@ puratos.com. Check out this simple, targeted, and relevant tool firsthand at aaccnet.org/jobs and start your search today!w

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